Approachable Nutrition™

Serves 4 to 6

2 tablespoons               olive oil                        

½ cup                           parsley, chopped

2 cups                          finely diced onion                  

1 ½ cups                      French green or

3 large                          garlic cloves                                                  

                                    lentils, sorted and rinsed

                                    salt and pepper                        

1/3 cup                         finely diced celery                 

1 tb                              sherry vinegar/red

1/3 cup                         diced carrots                                                 

                                    wine vinegar

2                                  bay leaves                                                  

                                    chopped celery leaves and parsley

Heat the oil in a soup pot over high heat. Add the onion and sauté until it begins to color around the edges, 5 to 7 minutes. Meanwhile, mince or pound the garlic in a mortar with 1 teaspoon salt. Sauté the onion, and then add the garlic, celery, carrot, bay leaves, and parsley and cook for 3 minutes. add the lentils, 2 quarts water, and ½ teaspoon salt and bring to a boil. Lower the heat and simmer partially covered, until the lentils are tender, 25 to 35 minutes.

Stir in the vinegar. Taste and add more of either as needed. Check the salt, season with plenty of pepper; remove the bay leaves, and serve, garnished with the celery leaves and parsley. The longer the soup sits before serving the better it tastes.